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Empanadas with Harissa Beef, Peas and Carrots

Jun 22, 2009
3 comments

Whenever I tell people I cook with lard they look at me like I've just told them I like to kick bunnies for fun. Gasp! Mon dieu... quelle horreur?! I know, I know. Lard definitely has a bad rep around these parts, but there's nothing else that quite gives you the same deliciousness. Just ask any tamale or pie crust and taste the difference for yourself.

Since I had some lard leftover from tamale making and fresh peas were in season, I immediately thought of making empanadas filled with harissa, ground beef, peas and carrots. I also made a vegetarian version with chick peas and a butter crust.

Peas & Chick Peas

Shelling peas and peeling chick peas is definitely a labor of love. I passed the time by watching episodes of The Wire - many of them. Lucky for my finger tips, I had friends to help me form my empanadas.

Empanadas

I fried a batch until golden brown and also baked some in the oven brushed with olive oil for comparison. It should come as no surprise that the fried ones made from lard won hands down. :)